Express
Harvest Chicken Salad
with apples and butternut squash
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 1 Gala Apple
- 3 oz. Shredded Red Cabbage
- 2 oz. Spring Mix
- 1 oz. Creme Fraiche
- ½ oz. Balsamic Vinaigrette
- ½ oz. Roasted Sliced Almonds
- 2 Green Onions
- 1 tsp. Smoked Maple Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories530
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Carbohydrates38g
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Net Carbs30g
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Fat27g
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Protein34g
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Sodium1290mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 2 Mixing Bowls
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
In a microwave-safe bowl, combine 1 Tbsp. olive oil and butternut squash. Microwave uncovered until tender, 5-8 minutes.
Carefully remove bowl from microwave. Set aside.While butternut squash microwaves, quarter apple and remove core. Cut into 1/4" slices.Trim and thinly slice green onions.Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Butternut Squash
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add butternut squash and smoked maple seasoning to hot pan. Stir occasionally until tender and lightly browned, 4-6 minutes.Remove from burner and let cool slightly, 3-5 minutes. -
4 Assemble Salad and Finish Dish
In a mixing bowl, combine vinaigrette, creme fraiche, and 1 tsp. water. Stir to combine and set aside. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.
In another mixing bowl, combine cabbage, spring mix, half the green onions (reserve remaining for garnish), 1 Tbsp. vinaigrette mixture, and a pinch of salt and pepper.Plate dish as pictured on front of card, topping salad with butternut squash, chicken, apples, and almonds. Drizzle with vinaigrette mixture, as desired. Garnish with remaining green onions. Bon appétit!
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